02.12.2013 Chocolate Truffle Pirouette Cake

www.lemonythyme.com/easyrecipe-print/13891-0/ 1/1

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

Chocolate Truffle Pirouette Cake

This is a show stopper cake that can be made ahead with very littlehands on cooking time.

Author: adapted from Taste of HomeServes: 16

Ingredients

1 box chocolate brownie mix, prepared according to packageinstructions (I used Betty Crocker Triple Chunk Chocolate)

18 ounces semi-sweet chocolate (chips or baking bars)2 cups heavy cream, divided6 Tbl. butter, cubed1 Tbl. instant coffee granules3 Tbl. vanilla extract18 to 20 Pirouette cookies, cut in thirds (about 1 1/2-inch pieces)

Instructions

1. Preheat oven to 350 degrees. Grease a 9-inch springform pan.2. Prepare brownie mix according to package instructions. Spread into prepared pan, place on baking

sheet and bake for 25-30 minutes or until toothpick comes out clean. Cool completely on wire rack.3. Place semi-sweet chocolate in a food processor; cover and process until finely chopped. Transfer to a

microwave safe bowl, add 1 cup cream, butter, and coffee granules. Microwave on high for 1 minute.Stir and microwave another minute. Remove from microwave, stir in vanilla and continue to stir untilsmooth. Remove 1/4 cup of chocolate and reserve for garnish. Allow remaining ganache mixture tocome up to room temperature, stirring occasionally. The ganache will thicken slightly making it easierto work with.

4. Remove sides from springform pan. Place brownie bottom on cake plate or serving platter. Spread halfganache onto the brownie. Begin in the center and slowly work it towards the sides.

5. In a small bowl, beat remaining 1 cup of cream until soft peaks form; fold into remaining ganache.Spread mousse layer over ganache. Again, add slowly beginning in the middle and spread gently.Reserve a little to dip cookie sides into.

6. Gently dip cookies into remaining mousse and press against sides of cake. I tied a piece of butcher'sstring around the outside of the cookies to keep them in place until the cake chilled.

7. Put reserved ganache into a pastry bag and pipe onto top of cake. Cover and refrigerate for at least 4hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Notes

This recipe requires 30 minutes of prep. time, 30 minutes of cooking time, and at least 4 hours to chill itcompletely, preferably overnight.

Recipe by Lemony Thyme at http://www.lemonythyme.com/chocolate-truffle-pirouette-cake/